Department of Paediatrics, Prince of Wales Hospital, The Chinese University of Hong Kong, Hong Kong, China.
Department of Paediatrics, Prince of Wales Hospital, The Chinese University of Hong Kong, Hong Kong, China.
Allergol Int. 2023 Jul;72(3):458-465. doi: 10.1016/j.alit.2023.03.003. Epub 2023 Apr 7.
The current diagnostics of fish allergy lack sufficient accuracy such that more reliable tests such as component-resolved diagnosis (CRD) are urgently needed. This study aimed at identifying fish allergens of salmon and grass carp and evaluating the sensitization pattern in fish allergic subjects from two distinct populations in Asia.
One hundred and three fish allergic subjects were recruited from Hong Kong (67 subjects) and Japan (46 subjects). Western blot and mass spectrometry were used to identify allergens from salmon and grass carp. Fish allergens were purified and tested against 96 sera on ELISA to analyze patients' sensitization pattern. The protein profiles of salmon meat prepared under different cooking methods until core temperature reached 80 °C were evaluated by SDS-PAGE and mass spectrometry.
Three common allergens between salmon and grass carp, namely enolase, glycerldehyde-3-phosphate dehydrogenase (GAPDH) and parvalbumin, and two salmon-specific allergens collagen and aldolase were identified. Parvalbumin was the major allergen for both fishes showing an overall sensitization rate of 74.7%, followed by collagen (38.9%), aldolase (38.5%) and enolase (17.8%). Japanese subjects showed more diverse allergen sensitization pattern and more frequent IgE-binding to heat-labile salmon allergens. Compared with steaming and boiling, cooking by baking and frying retained more fish proteins inclusive of heat-labile allergens.
Fish allergic patients from different Asian populations show varying fish allergen sensitization profiles. The relevant extracts and components for diagnosis are population-dependent but parvalbumin and collagen are important biomarkers. Cooking methods modify allergen composition of salmon and appear to influence patients' allergic manifestations.
目前鱼类过敏的诊断准确性不足，因此迫切需要更可靠的测试方法，如成分分辨诊断（CRD）。本研究旨在鉴定三文鱼和草鱼的过敏原，并评估来自亚洲两个不同人群的鱼类过敏患者的致敏模式。
从香港（67 例）和日本（46 例）招募了 103 例鱼类过敏患者。使用 Western blot 和质谱法从三文鱼和草鱼中鉴定过敏原。纯化过敏原并在 ELISA 上测试 96 份血清，以分析患者的致敏模式。通过 SDS-PAGE 和质谱法评估在不同烹饪方法下制备的三文鱼，直至核心温度达到 80°C 时的蛋白质图谱。
鉴定出三文鱼和草鱼之间的三种共同过敏原，即烯醇酶、甘油醛-3-磷酸脱氢酶（GAPDH）和副肌球蛋白，以及两种三文鱼特异性过敏原胶原蛋白和醛缩酶。副肌球蛋白是两种鱼类的主要过敏原，总致敏率为 74.7%，其次是胶原蛋白（38.9%）、醛缩酶（38.5%）和烯醇酶（17.8%）。日本患者表现出更多样的过敏原致敏模式，对热不稳定的三文鱼过敏原的 IgE 结合更频繁。与蒸和煮相比，烘烤和煎烤保留了更多包括热不稳定过敏原在内的鱼蛋白。
来自不同亚洲人群的鱼类过敏患者表现出不同的鱼类过敏原致敏模式。相关的提取物和成分因人群而异，但副肌球蛋白和胶原蛋白是重要的生物标志物。烹饪方法改变了三文鱼的过敏原组成，似乎会影响患者的过敏表现。
